Tuesday, September 28, 2010
NAME: Old Crispin (homage to the "Old Cuban" created by Audrey
Saunders at the Pegu Club, NY) http://www.zexton.com/peguclub/
2 ounces Crispin Brut
1.5 oz amber rum (I used Mount Gay Eclipse)
1 oz fresh-squeezed lime juice
1 oz simple syrup (1:1 ratio sugar to water)
6 mint leaves
2 dashes Angostura Bitters
lime twist (garnish)
mint sprig (garnish)
Place six mint leaves in a shaker with the lime juice and GENTLY
muddle—no need to grind the mint—just turn the weight of the muddler
on them for a moment to release the mint oils. Add the simple syrup,
rum and 2 dashes of Angostura Bitters.
Add ice and shake until chilled. Double-strain into a chilled cocktail
glass. Top with cold Crispin Brut.
Home Sweet Home Punch
homeland of Japan and my adopted and current hometown, Minneapolis. I
grew up in the middle of residential Tokyo where a number of neighbors
lived in traditional homes with garden plots. My mom, though she
lives in a different Tokyo neighborhood now, always makes a point of
buying produce from our neighbors. Something that I think about in my ingredients.
1 cup umeshu (Japanese plum wine)
3 cups diced local and seasonal fruit *
2 bottles Crispin brut
juice of 1/2 lime
mint leaves for garnish
Macerate diced fruit and umeshu overnight in the fridge.
Add a handful of ice to a pitcher. Add the fruit-umeshu mixture follow
by 2 bottles of Crispin brut. Squeeze in the juice of 1/2 lime.
Add mint to a glass, pour in punch.
*use what's seasonal and ripe! for the purposes of this recipe I used:
1 c raspberries, whole, from my CSA, Dunlooken Farm -
1/2 c Haralson apples from Havlicek's orchard
1/2 c diced wild plums from the CSA, black plums from Davidson's Farm,
and red plums from Sweetland Orchard - http://sweetlandorchard.com
the non-CSA ingredients came from Kingfield Farmers Market -
ingredients - http://www.flickr.com/photos/mamichan/4961279158/
punch in glasses - http://www.flickr.com/photos/mamichan/4968389482/
4oz Crispin Original
1oz Pama Pomegranate liqueur
Orange peel and Cherry garnish.
Pour chilled Crispin into cocktail class. Sink Pama Liqueur to the
bottom of the glass. Garnish with a circle or star of Orange peel
(removing as much of the pith as possible) and a Cherry.
Submitted by: Aaron Albee
In a 2-quart mason jar, mix:
4 oz. freshly peeled and grated ginger
4 cups vodka
1 tiny piece of a cinnamon stick
Seal tightly and let steep in a dry, dark place for 4 weeks, shaking
occasionally. Strain through coffee filters to remove solids into
another 2-quart mason jar. On the stove, boil 1 cup water with 1 cup
honey. Let cool, then strain through coffee filters into the container
with the ginger infusion. Now you have a delightful ginger-honey
To make the Toasty Apple cocktail: Pour 2oz of the liqueur into a
highball glass filled with ice. Top up with Crispin Brut Natural Hard
Apple Cider (This is important! No other hard apple cider will do!),
stir. Garnish with a smile!
Submitted by: Christina Rodriguez